During the first few days here, I’ve been fortunate enough to be given two separate French recipes! My roommates, Kelly and Michelle studied abroad here in Aix-en-Provence in 2009-2010. Their host mom shared the following French recipe:
Les oranges avec cannelle et sucre
-Cut oranges crossway into small slices, about one centimeter thick. Place in a pan, avoiding too much overlap.
-Sprinkle cinnamon (cannelle) and sugar (sucre) across the tops.
-Refrigerate for 4-6 hours. Serve chilled for dessert.
Le sauce de salade de Kelly ( Kelly’s salad dressing recipe)
-Mix one part balsamic vinegar (vinaigre balsamique) (or any other variety of vinegar) with three parts olive oil (huile d’olive).
-Add a splash of lemon juice (citron).
-Add honey (miel) and Dijon mustard (moutarde de dijon) to taste.
Toss with lettuce.
-Mix in chopped pecans and dried fruit such as figs, prunes and apricots.